Ingredients:

• 1 1/2- 2 lbs. boneless thick cut pork chops, about 1″ – 1 1/2″ thick
• salt, pepper, garlic powder (to taste)
• 1 tablespoon butter

For the stuffing:

• 3/4 cup butter
• 1/2 cup celery, thinly sliced about 2-3 large stalks
• 1/2 cup onion, diced
• 1 (16 oz) bag herbed stuffing mix
• 1/2 teaspoon ground black pepper
• 3/4 cup chicken stock

Directions:

1. Preheat the oven to 350 degrees. Spray a 9″ x 13″ casserole dish with non-stick spray or butter.
2. Butterfly the pork chops by cutting through the pork chops horizontally but not all the way through to create a spot for the stuffing.
3. On both sides, sprinkle the pork chops with salt and pepper. 
4. Heat the butter in a skillet over medium heat. Once the butter has melted, cook the pork chop on both sides until golden brown (does not need to be cooked through!).
5. Remove the pork chops from the skillet to the prepared baking dish.
6. In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
7. In a large bowl, combine the stuffing mix, vegetables, and the remaining stuffing ingredients. Mix well. 
8. Stuff about 1/2 cup to 2/3 cup stuffing in each pork chop so that it fills the pork chops.
9. Arrange any remaining stuffing around the pork chops. 
10. Bake the pork chops for about 20-25 minutes or until the pork chop reaches 145 degrees. Be careful not to over cook the pork or it will be dry.
11. Allow the chops to rest before serving.